Pork Shoulder Steaks
If you’ve never tried a pork shoulder steak, you gotta try this recipe! They are cheap, easy to cook and well, they’re delicious!
Here’s what you need:
4 (1 to 1 1/4-inch-thick) pork shoulder steaks
Bo B Q Memphis Rub
8 tablespoons salted butter (divided into 8 slices)
Honey
Mop sauce (8oz Apple Juice, 4oz Red Wine Vinegar, 4oz Vegetable Oil
2 Tablespoons of Bo B Q Memphis Rub)
Aluminum foil (4 sheets large enough to wrap each steak)
2 or 3 Cherrywood (or Hickory) chunks.
Directions
Season both sides of steaks with Bo B Q Memphis Rub.
Prepare your grill for direct grilling. For best results, use a charcoal grill. Divide the hot charcoal evenly across the front and back and place unlit charcoal down the middle. Place wood chunks over the hot coals for smoke flavor.
Place the steaks on the top rack. Cook on both sides for 15 minutes each (or until the outside begins to darken).
Place the steaks on foil, top with 2 tablespoons butter and a swirl of honey each. Wrap completely and return the steaks to the grill.
Continue to cook an addition 20-30 minutes (or until the internal temperature reaches 190).
Carefully unwrap each steak and brush with the mop sauce.
Place the steaks on the lower grate (mopped side down), directly over the hot coals to sear, after about 3 to 4 minutes , mop and flip. Cook another 3-4 minutes.
Serve with additional vinegar sauce for dipping.